Proximate composition and nutritional quality of deep sea growth sea cucumbers (Stichopus japonicus ) from different origins

2015 ◽  
Vol 96 (7) ◽  
pp. 2378-2383 ◽  
Author(s):  
Yue Gao ◽  
Zhibo Li ◽  
Yanxia Qi ◽  
Zhenyu Guo ◽  
Yantong Lin ◽  
...  
Keyword(s):  
Deep Sea ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Sea Cucumbers ◽  
Stichopus Japonicus ◽  
Different Origins

Proximate Composition and Nutritional Quality of the Meat of the Squat Lobster Munida gregaria (Fabricius 1973)

2020 ◽  
Vol 29 (3) ◽  
pp. 229-237 ◽  
Author(s):  
Martín Varisco ◽  
Cecilia Crovetto ◽  
Julia Colombo ◽  
Julio Vinuesa ◽  
Susana Risso
Keyword(s):  
Proximate Composition ◽  
Nutritional Quality ◽  
Squat Lobster

scholarly journals The new drying technology of sea cucumber

2021 ◽  
Vol 2131 (5) ◽  
pp. 052071
Author(s):  
M Zhang ◽  
Sh Mamatov ◽  
Sh Yaping ◽  
A Jia ◽  
Ch Liu
Keyword(s):  
Experimental Data ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Drying Characteristics ◽  
Sea Cucumbers ◽  
Stichopus Japonicus ◽  
Pre Treatment ◽  
Drying Technology ◽  
Rehydration Process

Abstract In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

A comparative evaluation of the nutritional quality of Eriocheir sinensis and Eriocheir japonica (Brachyura, Varunidae)

Crustaceana ◽  
2020 ◽  
Vol 93 (6) ◽  
pp. 567-585
Author(s):  
Zhiyan Wang ◽  
Lu Zu ◽  
Qingqing Li ◽  
Xiaodong Jiang ◽  
Wengang Xu ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Nutritional Quality ◽  
Essential Amino Acids ◽  
Eriocheir Sinensis ◽  
Omega 3 ◽  
Important Species ◽  
Mitten Crab ◽  
Eriocheir Japonica ◽  
Aquatic Food

Abstract The Japanese mitten crab Eriocheir japonica is an economically important species widely distributed throughout the East Asia region, but information on the compositional characteristics and nutritional quality of E. japonica is still scarce. Thus, this study was conducted to compare the edible tissue indices, proximate composition, fatty acid profiles and amino acid contents between wild E. sinensis and E. japonica. It showed that: (1) both E. sinensis and E. japonica have a high total edible yield (approximately 40%); (2) E. sinensis and E. japonica have a similar proximate composition, except for total lipids; (3) female E. japonica have higher percentages of C18:3n3, C20:5n3 and C22:6n3; (4) E. sinensis have higher levels of essential amino acids than E. japonica in muscle. In conclusion, these results demonstrated that wild E. japonica is rich in omega-3 fatty acids, and both E. sinensis and E. japonica are aquatic food of high nutritional value, with a high edible yield.

Chemical composition and nutritional quality of sea cucumbers

2010 ◽  
Vol 90 (14) ◽  
pp. 2469-2474 ◽  
Author(s):  
Jing Wen ◽  
Chaoqun Hu ◽  
Sigang Fan
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Sea Cucumbers

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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